St. Louis Gooey Butter Cake {VIDEO}
Gooey Butter Cake is a St. Louis tradition, where the cake becomes the crust and holds a gooey cream cheese filling. This coffee cake is generally served for breakfast but can easily make an appearance on any dessert table.
We love gooey butter cake recipes so much we love to give them a little twist like Nutella Gooey Butter Cake, Strawberry Gooey Butter Cake, Carrot Cake Gooey Butter Cake, or even Peanut Butter Gooey Butter Cookies!
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St. Louis Gooey Butter Cake
You do know Gooey Butter Cake is a St. Louis thing, right? And people who are not born and raised in St. Louis shouldn’t really post about it! {I kid)
Me?….yep, born and raised, so I’m pretty sure that makes ME qualified. Don’t go looking at places like The New York Times, for a St. Louis Gooey Butter Cake recipe, because, it’s not the kind of Gooey Butter Cake any St. Louisan’s (that I know) make……I’m just sayin’ {wink}.
Don’t get me wrong, I’m sure that cake is scrumptious as all get out too, it’s just not exactly the way St. Louisan’s make it.
Gooey Butter Cake is a dessert like no other. I’m not even really sure why it’s called a “cake”. The magic of cream cheese, sugar and egg create a dessert that is irresistible. While a simple boxed cake mix makes it incredibly easy.
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How To Make St. Louis Gooey Butter Cake
Ok, so grab your apron and let’s get started. I’m going to show you the REAL recipe. It’s really really easy, so don’t be all nervous.
**DISCLAIMER: I will not be held accountable any weight that may be gained from this recipe. Bake and eat at your own risk.
(full recipe below)
In this recipe, a box cake mix becomes the “crust”. You do NOT mix the cake mix according to the box directions. You are going to simply combine a yellow cake mix with one egg and melted butter. It will be thick lick a cookie dough.
Using your clean fingers, press the dough into a greased 9x13x2 cake pan.
Next, using an electric mixer combined softened cream cheese, 2 beaten eggs, and powdered sugar until smooth.
Spread cream cheese batter over crust batter. Then bake for 40-45 minutes, or until edges are brown.
Cool the cake on a baking rack. Then, dust with powdered sugar on top after the cake has cooled completely.
Then enjoy a nice cup of coffee and get the kids to clean the kitchen while it bakes.
Can’t get any easier than that!!
Gooey Butter Cake will keep for several days covered and on the counter. We actually enjoy this coffee cake on day two or three. So it’s a great make-ahead breakfast cake or dessert for entertaining.
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Make this, and you can call yourself a St. Louisan for the day!
ENJOY!!
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Gooey Butter Cake
This coffee cake is a St. Louis tradition, where the cake becomes the crust and holds a gooey cream cheese filling. It's generally served for breakfast, but can easily make an appearance on any dessert table.
Ingredients
- 1 Box Yellow Cake Mix
- 1 large Egg
- 1/2 cup (1 stick) butter, melted
For Filling:
- 8 ounces cream cheese, softened
- 2 large eggs, beaten
- 2 cups powdered sugar (+ extra for dusting)
Instructions
- Preheat oven to 325° F and grease a 9x13x2 cake pan.
- In a large bowl, combine the cake mix, 1 egg and melted butter until well combined (it should be a thick dough).
- Using clean hands press the dough into the prepared pan with your fingers.
- Using an electric mixer, blend, cream cheese, 2 beaten eggs, and powdered sugar until smooth.
- Spread filling over first dough layer.
- Bake for 40-45 minutes, or until edges are brown.
- Cool cake on cooling rack. Dust with powdered sugar after cake has cooled completely.
Notes
I like to make this a day or so ahead of time, because I actually like it better when it’s a day or two old the gooey center firms up more.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 66mgSodium: 395mgCarbohydrates: 55gFiber: 1gSugar: 38gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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I haven’t made this in a long time. I forgot that it has to firm up while cooling! Oops! I’m like you, I like it more firm than runny. I hope that mine turns out right…otherwise I’ve wasted ingredients.
Do any of your recipes have nutritional content listed?
Where is the full recipe? How much Marjorie is used? How much chips? How much vanilla? What oven temp?
the full recipe is right above here in the post.
Marjorie? chips? vanilla? those are not in this recipe.
Pingback: Pumpkin Gooey Butter Bars | RecipeBoy
is the cake mix a Jiffy size (1 layer) or a full cake size? I think I may make it for some friends in TN over Thanksgiving.
15-16ounce cake mix
Would I double this recipe to make it in a half sheet cake baking pan – 12.25 in x 17.25 in?
I grew up in STL and grew up with this cake. I have made it before but this recipe is the best and will always make this from now on. I don’t get to STL anymore because my parents are now gone. I remember all the good bakerys that are no longer there. Loved the STL stolen made by the National Food Store they are no longer there . I have tried to find a recipe for it but no luck. I would come up to visit my parents from Texas and they always made sure they had 2 to 3 on hand. I would buy more before I headed home. If you ever find a recipe for it let me know. Thanks again for sharing.
Susan,
I’m not native to The Lou, but since I live close by I did some research for you. I didn’t find any recipes from the National Supermarkets as they were called, but I’ll keep looking for you. I did come across a c(ream) Cheese Stollen recipe from Party Pastry in the area; maybe it will tide you over. Here’s the recipe link: stltoday.com/lifestyles/food-and-cooking/recipes/party-pastry-shop-s-cheese-stollen/article_4174861a-2ebd-5623-a742-79c6e71a42c9.html – Lori
I so hope this turns out great.. My loving boyfriend is from St Louis and he has fond memories of this cake. I hope I do it justice.. I will let you know for sure. Thanks from Oak Ridge Tennessee.
enjoy!!!! FYI we like it best when it’s a day old 😉
I had my first gooey butter cake experience in a restaurant a few months ago and it was life changing! I have been craving it ever since!! I was scouring recipes and yours looks the most like what I had… and I trust yours the most since you are a real St. Louian! I just want to clarify, you do not add any butter to the filling? Most other recipes called for adding butter to the filling and you say above “a cream cheese and butter filling”. Thank you for sharing this!
Most recipes I’ve seen call for butter in the cream cheese layer. I’d move on to a different recipe-the “lady” who runs this blog is rude to others and doesn’t even care enough to answer questions. Google “st. Louis gooey butter cake” and you’ll find most recipes are very similar (most being exactly alike except for the ones that call for a yeast cake layer or those who make the bottom layer from scratch instead of using a box mix) AND include butter in the cream cheese layer as well. I hope that helps.
seriously Lisa? This recipe has been on my site for over 6 years, and has 140 comments, several of which are me answering questions. Many I answer via email, and forget to come back here and paste my answer for others to read.
FIY I remember answering this question for Sara last year: My family has been making this recipe for 40+ years, we’ve never put butter in the filling. The name Gooey Butter Cake throws some people off, it’s a butter cake with a gooey filling.
Lisa, I agree about questions not being answered. I really dislike that. If you know, how much butter in the top cake? I just took one out of the oven. To bad I didn’t see this before.
Hi Elizabeth, I try and reply to all comments via email, and I try to remember to copy my reply to the comments as well.
I’m not sure what you’re asking though? butter in the top cake?
Gooey Butter cake is a butter cake crust with a gooey filling. There is butter in the cake/crust, and the gooey filling consists of cream cheese, powdered sugar and eggs. I’ve lived all my life in St. Louis (54 years) and this is how we have always made it, as well as family and friends. I’m actually making one again today for Easter. Hope you enjoy your gooey butter cake!!
Lisa, I have never found TidyMom to be rude to anyone and in fact you are the rudest commenting person I have ever found on this website. Have you a problem?
She wasn’t rude to anyone. You’re just being a Karen and can’t bake or you would know better than to ask stupid questions and then expect an immediate answer, as if someone has nothing better to do than watch for questions about a recipe posted over half a decade ago! LMFAO! Go ahead and come up with a snappy comeback, I won’t waste my time checking back, sweetie.
Does this cake need to be refrigerated?
I’m from St. Louis. This is the best gooey butter cake I’ve ever had. You will love it!
I made this maybe more than 5 times already. These are so so good, that it’s gone the next day every time I bake it whew! (household of 7) Comments say, it’s better after 2 days but oh well.
I have no connection with St. Louis, so I guess I can say that this is “the” St. Louis Gooey Butter Cake for us. Thank you for sharing your family’s recipe. More power to you!
Not the original “St. Louis Gooey Butter Cake” recipe. Cake mix and cream cheese are not authentic.
that’s how I grew up on them for the last 52 years 😉
What city are you in? I am totally willing to come teach your bakeries how to properly make a buttercake.
I’m from St. Louis also and this is my favorite recipe! I’ve made it at least a dozen times since I’ve been in Texas and people always ask for it. I tell them that the recipe is a secret lol I used a different recipe before that called for butter in the filling and it tasted way too buttery and not like what I remember. This is the most authentic tasting I love it! Thank you!!
I am big time foody and mad for cakes.I was going through the blogs and suddenly I saw this blog such a beautiful blog and yummy too.I have seen it again and again. This blog and sweetfrost is very helpful for me they provide the best facilities.
Not sure how our experience was so different from others here, but we didn’t care for this recipe at all. We didn’t find it to taste anything like the gooey butter cakes we’d buy at the grocery store, and several in the group mentioned it just tasted eggy. No one wanted to eat it and it ended up being thrown away.
I’m a South city native and I can tell you that this is not St. Louis gooey butter cake. It might be St. Charles gooey butter cake.
my husband is a South City native too and loves it! This is the recipe we have been making in our family for 50+ years
Yeesh people apparently take Gooey Butter Cake very seriously. All I can say is this is the best version I’ve made, whether or not it is authentic. It also has less powdered sugar than most other versions, which is a good thing as it is plenty sweet as is. I usually bake it the day before I want to serve it, refrigerate to firm it up a bit, and cut into pieces. Thanks for a great recipe!
The original St. Louis gooey butter cake had a sweet yeast dough base…not cake like. Also the filling did not have cream cheese. Yes, we had it in South St. Louis! 🙂 I have yet to find a recipe that is the original. 🙁 I had these 60 years ago and thoughout my childhood. Nothing yet measures up. The best place at that time besides bakeries was Famous and Barr. Would love to get THAT recipe!
This cake is so delicious! Thanks for the great recipe!
I just made this for our office Christmas party coming up on Tuesday. Do I need to refrigerate or just put in an airtight container? It is SO YUMMY! I can’t wait to hear what everyone says about it! Thank you!
i never refrigerate it — but it won’t hurt it if you want to 😉 enjoy!!
This cake is heavenly!
It doesn’t get any better or more indulgent! Yum!
Butter cake is my go to favorite. This recipe is perfection.
Gooey Butter Cake is a staple dessert at our house. So delish.
Such an awesome dessert option! This is the best!
this cake is so decadently rich – we make it all the time! So good.
Yum, love how gooey this cake is! So delicious!
This is far and away the best gooey butter cake recipe. I’ve used it for six or more years. I’m KNOWN for my GBC! The reason this one is so good, is that it uses half the powdered sugar and isn’t too sweet. Most recipes are too sweet and use too much butter.
People who don’t know what they are talking about are putting negative comments. The recipe was developed by accident. A commercial bakery cake batter recipe was put together in two parts, probably due to the baker helping a customer or answering the phone. It then turned out into a fabulous mistake, that the bakery recreated. A cake would not have yeast in it, or a more cheese cake style top layer. There are different cheese stollens that were very popular is South City, but those are not Gooey BUtter Cake. The original recipe would not have used a commercial cake mix, but that is a huge convenience for the modern cook.
Make it, become popular and famous among your friends and family. Let the internet trolls be miserable and crabby due to their negativity. I will eat Cake, Gooey Butter Cake!
Where I am boxed cake mixes don’t really exist, could you please share a recipe for the bottom layer?
I also grew up in the St. Louis area (St. Charles). While this version of Gooey Butter Cake is quite good (I make it frequently), it is not the original gooey butter cake recipe. The original gooey butter cake recipe can be found on line, along with a history of the bakery and family. We stopped at a bakery in St. Charles every Sunday and waited in line for the original – delish.
Totally excited! I just baked it off now I’m waiting for it to cool off, the boys are so excited! The smell is driving them crazy! Can’t wait to try I’ll update you since I’m a terrible baker and I followed the ingredients step by step ?❤️
Does anyone have the recipe for Candy Butter coffee cake …this looks similar but the candy butter coffee cake I grew up with, had alot more of the gooey cream cheese and powdered sugar filling in the center….can I double the filling ?
Thanks everyone !
Easy enough to make, hoping it’s as good as I think it will be for My 11 yr olds Birthday Today!!!
I make this a lot for church dinners. In fact made one for a funeral today. It always is all eaten. Another lady makes one at times too but hers is very very dry. Her bottom layer is very thick and dry. Anyway I use the same bowl and beaters to mix both layers. Easier clean up.
Is there nutrition info on this? I just made it and it came out amazing!! Looks so good .. have not tried yet but I can tell I’m going to enjoy all of it tonight. 😂
so good right? lol The nutritional info is at the very bottom of the recipe card.
Honey, it won’t last long enough to be refrigerated. 😉
This recipe is what I grew up with except there is half the sugar.I made it and it is fabulous and plenty sweet. I am thinking about making a chocolate version of this, just substituting a chocolate cake mix and adding cocoa powder to the powdered sugar. Any ideas on how much cocoa powder to use?
My chocolate Nutella gooey butter cake is always a favorite. https://tidymom.net/nutella-gooey-butter-cake/
for just chocolate, I would just add 1/4 cup cocoa powder to the filling.
Enjoy!!